Mix the potatoes with the dressing, stirring gently. Add the pickles, onions, and eggs, and continue to stir gently until well blended. Cover, and refrigerate for at least one hour. Serve cold. photo by Beachbumette

Bam's Chunky Potato Salad

Recipes » Side Dish » Side Dish - Other

This is my family's favorite potato salad recipe. Leftovers are great for lunches.

Cuisine: AmericanMain Ingredient: Potatoes

(5, 1) 100% would make again (reviews)

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Recipe
Photos (6)
Nutrition
Notes

Ingredients

Ready in 30 minutes
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Original recipe makes 6

3 mediumPotatoes; cut in bite size chunks

2 eggsEggs; Hard boiled and roughly chopped

3 heaping tablespoonsPrepared mustard

2 Heaping tablespoonsHellmann's Real Mayonnaise

2 tablespoonmilk

12 slicesVlasic Zesty Bread and Butter pickle slices; roughly chopped

3 tablespoonOnion; finely chopped

salt; to taste

freshly ground black pepper; to taste

Bam's Chunky Potato Salad Preparation

Peel, wash, and dice the potatoes, and put them in a medium saucepan. Cover the potatoes with water, and bring them to a boil. Once they boil, keep a close eye on them. You want them firm. If they get too soft, they will break apart when you are combining them with the remaining ingredients. When they are done, drain them, and rinse with cool water, so they will stop cooking. This step is VERY important.

While the potatoes are cooking, whisk mustard, mayonnaise, milk, salt, and pepper together in a medium sized bowl. Add the eggs, pickles, and onions, and stir to mix. Stir in the drained potatoes, mixing well. Cover and refrigerate for an hour or more. Serve cold.

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Lazy Day Beef Brisket

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Chill before serving. photo by Beachbumette
Peel, wash, and cut potatoes into bite sized pieces. Chop onion, pickles, and eggs, and set them aside. photo by Beachbumette
Boil the potatoes, but don't let them get soft. Check them often. photo by Beachbumette
While the potatoes are cooking, make the dressing, combining the mustard, mayonnaise, milk, salt, and pepper. Whisk the ingredients until they smooth and creamy. photo by Beachbumette
When the potatoes are done, drian them and rinse them with cold water. photo by Beachbumette
Mix the potatoes with the dressing, stirring gently. Add the pickles, onions, and eggs, and continue to stir gently until well blended. Cover, and refrigerate for at least one hour. Serve cold. photo by Beachbumette